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Pistachio Muffins

Rated as 3 out of 5 Stars

"Moist pistachio muffins made from scratch!"
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40 m servings 333
Original recipe yields 12 servings (12 muffins)


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  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
  2. Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center.
  3. Whisk together milk, melted butter, eggs, vanilla extract, and almond extract together in a bowl. Pour milk mixture into the well of the dry ingredients and mix with a spatula just until batter is combined but a few lumps remain; do not overmix.
  4. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle remaining chopped pistachios on top.
  5. Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

Per Serving: 333 calories; 16.4 40.9 7 53 339 Full nutrition

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Read all reviews 2
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I really wanted a recipe that didn’t use pistachio pudding mix so I went with this one. Although the texture and moisture level were perfect, the taste was extremely bland.

Works for me. I specifically searched for a pistachio muffin recipe, and since this was the only one, I gave it a try (though I usually cherry pick the recipes with the most reviews/highest rati...